Mixed pickles

Ingredients for 1 servings:

• 2 kg zucchini
• 500 g bell pepper(s)
• 500 g carrot(s)
• 500 g onion(s)
• 1 bottle of vinegar (Gherkin Master)
• 1 bottle of mineral water, still
• ½ liter apple juice, clear
• 200 g sugar
• 4 tsp salt
• 2 tsp curry powder
• 2 tsp mustard, medium hot
• 1 dash of lemon juice
• some dill
• Mustard seeds
• peppercorns

Instructions

Working time approx. 1 hour 15 minutes; Rest period approx. 7 days; Cooking/baking time approx. 10 minutes; Total time approx. 7 days 1 hour 25 minutes

what the garden had to offer – quick, easy, uncomplicated

Clean and trim the vegetables as usual. Then cut into nice, roughly equal-sized pieces. Bring to a boil with the remaining ingredients in a large pot, stir once, and remove from the heat. After about 5 minutes of cooling, transfer to sterilized jars. The vegetables should be completely covered by the liquid. Seal tightly, turn upside down, and allow to cool. Shelf life: Up to one year if stored in a cool, dark place. Tip: You can, of course, vary the vegetables. However, only waxy varieties are suitable.